on August 31st, 2012

31

Aug

At Zsa Zsa Gabor and Prince Frederic von Anhalt’s 26th wedding anniversary party held at their Bel-Air estate last week, Veuve Clicquot Champagne was flowing (watch me sabraging a bottle), as well as Stella Artoisbeer to pair with potato latkes topped with crème fraîche and caviar, Hungarian goulash, spätzle, sausages, German wieners (I had mine with mustard), and the famous roast beef sandwiches with horseradish sauce from Lawry’s The Prime Rib.

on August 25th, 2012

25

Aug

Astronaut Buzz Aldrin, his wife at the time Lois Driggs Cannon with Sophie Gayot

I was sad when I heard the news that astronaut Neil Armstrong passed away this morning. A man who marked humanity with “the” step, in many ways and forever. I never met the first man who walked on the moon, but I did meet the second one Edwin “Buzz” Aldrin (at the opening of the hotel Montage Beverly Hills).

I was very impressed and very intimidated as only 12 men in the universe have set foot on the only natural satellite of the earth, the second brightest object in the sky after the sun, 384,403 kilometers (238,857 miles) away from our planet.

May I express my sincere condolences to Armstrong’s family, who can very proud of him.

on August 22nd, 2012

22

Aug

Chef Jason Dame of Datz restaurant with Sophie Gayot

While I was in Tampa, Florida, one of my lunches took me to Datz restaurant. When I heard the description, I wanted to try their famous meatloaf: individually-sized, housemade meatloaf stuffed with bacon-jalapeno mac n’cheese and served with garlic mashed potatoes and peas.

I was saddened to discover that the popular dish was a dinner item, so there was no way for me to try it. The best I could do to get a taste was to have chef Jason Dame show me the uncooked dish. Next time I go to Datz, it will be for dinner!

on August 04th, 2012

04

Aug

Owner Armen Shirvanian, chef Ryan Morrison with Sophie Gayot

I have to be honest: Towne Food & Drink restaurant owner Armen Shirvanian came up with the idea for this picture, not me. I think it was a good idea, as well as his restaurant. When I first saw it, I wondered why chef Ryan Morrison’s teeth were green. If you look closer, you will see that he is holding a house-made macaron from pastry chef Tamara Davis.